A winning satay chicken burger.

Colin Fassnidge and Anthony Puharich reminisce, and celebrate delicious.' 200th issue with the ultimate party starter – a juicy chicken burger.

A: Wow, Col. It's not just the 200th issue, it's been five years of our column! C: We were just starting out when we met. A: Yeah that’s right. I was delivering meat. C: And I was opening boxes! A: You were scrubbing pots and pans. C: That was 1999. A: No, earlier. 1998! C: You were a delivery driver, I was below a kitchen hand. A: We were both very low level then. But we started talking and I remember you used to give me the boxes back and stuff. C: Yeah, and then we fell out! A: But then we got back together again. C: I was a bit hot headed! I cracked it when I couldn’t get hold of the butcher. A: I was living overseas! C: Yes, well I got a bit annoyed didn't I? And I smashed the phone up. A: Yes. So when I got home, I went over to your restaurant, the Four In Hand, cap in hand. C: In your Ferrari? A: No, it wasn’t a good car – I was broke! C: Okay, a Lamborghini then! A: Yeah, something like that. Anyway I said it wasn’t about the money, it was about the relationship, and asked if we could move on from it and you agreed. C: Yeah, that's right. And look at us now! We interviewed delicious. editor-in-chief Kerrie to take this job on and now we've had this column for half a decade. A: Incredible. I remember I met Kerrie at an event and I was sure she spiked my drink. We brought that up in her appraisal. C: Yeah, she's been better since then. A: Thankfully. So what shall we make to celebrate this milestone? C: Party satay! A: Oh, satay chicken. Let's use thigh meat. C: Yes, alright. And let's make them satay chicken burgers in milk buns. We'll bring in a bit of chilli and let's do a nice pickle with it, too. A: Sounds great. I reckon this has the potential to be the readers' favourite recipe we've done. C: Maybe! The pork and marjoram rigatoni has been the favourite so far. A: Followed by the spiced lamb stir-fry, I think? C: That's right! And then that porchetta we did. With the stuffing? A: Oh yeah! Here's to the next five years!

Find your full top five Chef and the Butcher recipes at delicious.com.au now.

SATAY CHICKEN BURGER, PICKLED ONIONS & ZUCCHINI SERVES 4

4 x 150g chicken thigh fillets, trimmed 2 tbs satay sauce

1 lemongrass stalk, white part only,

finely chopped

2 tbs sesame oil

4 milk buns, halved horizontally, toasted 1/ 2 bunch coriander, leaves picked

1 large carrot, shredded (we used a

julienne peeler)

PICKLED ONIONS & ZUCCHINI

1/2 bunch coriander, roughly chopped 2 long red chillies, seeds removed,

roughly chopped

3 kaffir lime leaves, roughly chopped 3cm piece (15g) ginger, roughly

chopped 3 garlic cloves, chopped

11/ 2 tbs brown sugar

21/ 2 tbs fish sauce, or to taste

21/ 2 tbs rice wine vinegar

Zest and juice of 1 lime, or to taste 1 small red onion, thinly sliced

(we used a mandoline)

1 zucchini, shredded (we used

a julienne peeler)

1/3 cup (80ml) peanut oil

Place chicken thigh fillets, satay sauce, lemongrass and sesame oil in a large bowl. Season and toss well to combine. Marinate until ready to use, or if time permits, cover and marinate in fridge overnight.

For the pickle, place coriander, chilli, kaffir lime leaf, ginger, garlic, sugar, fish sauce, vinegar and lime zest and juice in a food processor and whiz until combined and finely chopped. Place the onion, zucchini and half of the chilli sauce in a large bowl. Season to taste and toss to combine. Stand at room temperature for 30 minutes before serving.

Preheat a lightly greased barbecue or chargrill pan to medium-high. Barbecue chicken, turning occasionally, for

8-10 minutes until cooked through and charred all over. Stand for 10 minutes before serving.

Fill the toasted milk buns with pickled onion, satay chicken, pickled zucchini, carrot and coriander leaves. Spoon over the remaining chilli sauce to serve.